Put the milk in a handi or large, heavy-based pan.
Bring to the boil.
Then remove and allow to cool to 49 degree C / 120 degree F.
Add the vinegar in a steady stream over the entire surface and stir for about 3 minutes.
Pour the curdled milk on to a piece of muslin (cheesecloth) in a sieve (strainer) placed over the sink to drain out the whey.
Then hold the four corners of the muslin and prod and gently squeeze the residue until a ‘milky’ whey starts to ooze out.
Transfer the residue - chhena - while it is still warm on to a flat tray.
Knead firmly with the palm of your hand to mash the granules.
Allow to cool.
Wrap in foil and store in the refrigerator for up to 24 hours.